Remember the buttercup test used to determine whether someone likes butter? It’s the one where the friend’s skin would glow yellow if a bright yellow flower were held very close to her pale under-chin on a sunny enough day. It’s a much better test than a glucose tolerance test.
Anyhow, I like butter of all kinds and I really like these almond butter cups. This is just a Swerved-up version of this Detoxinista recipe.
Line an 18-place mini muffin pan with papers. (My pan holds 12, so I balance six more in the between-spaces).
In a small, heavy saucepan, melt together 1 cup almond butter + 1/4 cup coconut oil + 3T granulated Swerve. Stir until smooth.
Divide this smoothness up among the 18 cups. (A #70 gelato scoop helps; each place gets one scoopful plus a dribble more.) In the same pan, melt together 1T coconut oil and 1/3 cup semisweet chocolate chips. Stir until perfectly smooth and glossy. Drizzle a small spoonful of chocolate onto each almond butter cup. Some of the liquid chocolate will sink. This is good. Try to make spirals or fancy whorls. This is irrelevant.
Place the pan in the freezer for 1-2 hours or until set. Store in a sealed container in the freezer. Eat straight from the freezer. 5g CHO and one million calories each.